The idea from this recipe came from two main sources of inspiration: firstly, whenever we order Chinese in, we always get one chicken, one pork, and one beef dish (at the very least!) and as I am yet to perfect a Chinese pork recipe, pork had to be my ingredient of choice; secondly, one of my favourite Chinese flavours is that sticky yet spicy sauce that covers ribs, I’m not talking about BBQ sauce, something a bit more oriental. And so this dish was born!

One of the great things about this recipe is that it can be presented in a number of ways. You can add vegetables to the stir-fry if you so choose (as you can see I did from the pictures!) You can serve it with rice, or noodles! Or alternatively if you’re being really healthy, you could serve it on a bed of steamed pak choy! It really is up to you.

About Me

I’m an aspiring lawyer who considers it a crime not to cook and eat great food.
Since graduating from The University of Nottingham, and starting the LPC at BPP Law School in Holborn, London I am cooking up a storm back in my parents’ kitchen in between sampling the best food in and around London.